Black bean soup with chicken

Most often, cream is the thickening element in soups; here, puréed beans provide the texture. The result is a bean soup with plenty of body, flavor, nutrients -- and lower fat. Jalapeño pepper and cumin lend the soup a zesty flavor; adjust the amounts to suit your taste. As a garnish or accompaniment, serve tortilla strips.

Heat 1 tablespoon of the olive oil in a large saucepan or Dutch oven over medium-high heat. Add the chicken; cook, stirring occasionally, for 5 minutes, or until it is cooked through and lightly browned. Using a slotted spoon, transfer the chicken to a bowl and cover to keep warm.

Heat the remaining 1 tablespoon oil in the pan. Add the celery and onion; cook, stirring occasionally, for about 5 minutes. Add the jalapeño pepper and garlic; continue to cook, stirring constantly, for 1 more minute, or until the vegetables are tender.

Transfer about one half of the soup mixture to a food processor or blender; purée until smooth. Pour back into the pan; stir in the cooked chicken and fresh cilantro (if using). Heat, stirring occasionally. Taste and adjust the seasoning.

Garnish servings with sour cream, bell peppers, and cilantro sprigs.

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